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Homemade Green Bean Casserole

Author Notes:I'm not going to lie - I am really not a fan of green bean casserole. My husband, however, loves it; it is his favorite holiday side dish which just baffles me! Since this Thanksgiving is our first Thanksgiving as a married couple, I set out to recreate a homemade version that he could enjoy, without the cream of mushroom soup and canned fried onion topping. This version is super simple and much better for you (even though it still has half & half). - brooke's kitchen —Plum Pie

WHO: brooke's kitchen is a serious home cook whose been in the kitchen since the age of 4.
WHAT: The Thanksgiving classic, done right -- and done classy.
HOW: Cloak fresh, tender haricots verts in a seductive, wine- and shallot-laced mushroom bechamel. Bake until bubbly. Top with fried shallots. (Are you sold on this yet?)
WHY: We are happily making this version of the classic for our own Thanksgivings. Whole string beans make for a handsome presentation, but to get into the casserole spirit, you could consider cutting them into bite size. —The Editors

Serves: 6
Prep time: 10 min
Cook time: 30 min

Ingredients

1.5
pounds French green beans, ends trimmed

Vegetable oil for frying

1
cup shallots, thinly sliced

3
tablespoons flour, divided

8
ounces mushrooms (shitake and baby bella or mixed), sliced

2
tablespoons butter

2
garlic cloves, minced

1/4
teaspoon freshly grated nutmeg

1/4
cup dry white wine

1
cup vegetable broth (or chicken)

1
cup half and half

In This Recipe

Directions

Preheat oven to 375 degrees.

Wash and trim green beans. Blanch in boiling, well-salted water. Immediately transfer to ice water bath and set aside.

Heat 1 to 2 inches of vegetable oil in a deep, medium skillet.

Pat shallots dry, then toss with 1 tablespoon of flour. Season with salt and pepper. Fry shallots in oil (in batches) until golden brown, then transfer to a plate to drain on a paper towel.

Melt butter over medium heat in a medium pan or cast iron skillet. Add mushrooms and saute until mushrooms are golden brown.

Add garlic and nutmeg and cook for another minute or two. Add 2 tablespoons of flour and cook for 1 minute.

Slowly add white wine, cook for a minute and stirring to break up any flour lumps. Slowly add vegetable broth and bring to a boil. Boil the mixture for another 2 minutes, then turn the heat down to medium-low.

Add half & half and cook, stirring, until mixture begins to thicken. Take off heat.

Add green beans to mushroom mixture. Add 1/4 cup of the fried shallots. Mix to combine and season to taste with salt and pepper. Transfer green bean casserole to a 9x9 baking dish or bake in cast iron skillet. Sprinkle remaining shallots on top or around edges of casserole.

Bake for 20 minutes until green beans are warmed and mixture is a little bubbly.

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28 Reviews

This casserole is so damn good. I've made this recipe every Thanksgiving since it was first posted, and I've tweaked it a bit over the years. First, I double (maybe triple?!) the mushrooms- and use all shitake. I add them to a screaming hot pan to get them as caramelized as possible (for that depth of flavor babeee) before they start releasing their juices. Next, I found that while the shallots inside the casserole are delicious, once they are wet they lose their crispness, so it doesn't really matter that they are fried (since that part is labor intensive). Instead, I caramelize a cup or two of shallots for the interior of the casserole and reserve all the fried babies for the top. And hey, while your at it, fry up some extra for the top. This is a great recipe for any vegetarian feasts out their as well- its sooo satisfying.

Thank you for the great recipe, best green beans I've ever had! Brought this to an apprehensive family for Thanksgiving today and it was the grand slam of dinner! My mother-in-law was blown away, not expecting that I could cook at all :) But the proof is in the pudding, I mean, casserole!

This was a wonderful recipe, the textures were absolutely fabulous (coming from someone who actually loves "regular" green bean casserole - I know, I know!). I wished I had gone a little heavier on the salt and pepper as I went along, as the flavor profile otherwise is pretty mild.

I made this for Thanksgiving and it was a HUGE it. I usually don't like green bean casserole but this was really delicious. The flavours were nice together and the recipe was simple to follow. I'll definitely be making it again!

Hello! I am planning to make this dish for Thanksgiving next week. I will be doubling the recipe. How far in advance can I make the recipe? Would this coming Sunday be too early, then freeze it and pull it out of the freezer on Wednesday before baking it on Thursday? I will make the fried shallots the day of.

I am sure that you will find many, many similar recipes on the internet for a homemade green bean casserole. This recipe certainly is not incredible unique. I have not seen Alton's recipe (or Smitten Kitchen's for that matter) but I would not be surprised if there are similarities. There are not too many different ways to recreate the cream of mushroom soup typically used in green bean casserole recipes.

This looks fabulous. For fun, I'm planning to try this with olive oil for butter and cashew cream for half and half.... we'll see! If anyone else tries to veganize this, I'd love to hear the details. Thanks for this! And I agree, that 1950's green bean casserole has got to go!

I made one right out of William Sonoma's catalog this year almost identical to this that was very good. It has thyme instead of nutmeg; we aren't big nutmeg lovers. I am sure your recipe is very good as well.

An idea whose time has come!! I see that both the Williams-Sonoma catalog that came yesterday and an NPR story highlighted on FOOD52 today are touting green bean casseroles for the rest of us! Congrats, brooke's kitchen, I think your version is going to be on a lot of holiday tables next week. It's probably amazing that it's taken 2 years to recognize your re-working of a "classic."

I love this casserole! It is so rich and creamy, and doesn't taste at all like can :). My mom and I have been waging war against my dad's desire to have the traditional version served at Thanksgiving for years, and I think that this will be the final word (especially since he doesn't even help cook).

We made this recipe yesterday and it was pretty good! One thing that struck us, though, was step 3: "Heat vegetable oil in a medium skillet until it is about 3 inches deep." This doesn't make an awful lot of sense. Also, we ended up requiring a whole bunch of salt.

I made this for Thanksgiving! They are the bomb! So much better than the cream of mushroom soup-in-the-can version. I must confess I did not fry the shallots and went with the store bought fried onions, as I was short on time. I did not have wine, so subbed chix broth. Also, next time, I might try cutting the beans in smaller sizes to appease the green bean haters. I loved this dish!